Stewed Artichokes #3 (Kharshuf matbukh) |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6-8 artichokes | 1 pound beef | 3-4 carrots |
| 1 tablespoon butter | 1 teaspoon oil | 1 tablespoon flour |
| 2 cups stock | 1 tablespoon lemon juice | salt and pepper |
| 1 | Prepare artichoke hearts for stewing and cut into 4-6 parts. Cut meat into small cubes. Peel and slice carrots into 1-inch rounds. Parboil meat and vegetables, then drain. Heat butter and oil and fry flour until yellow. Remove from flame and add the stock in small amounts, stirring constantly. Return pot to flame, allow to bubble, then add the meat, vegetables, and seasoning and simmer over low flame for about 1 hour. Stir in the lemon juice and serve. |